Abstract

THE EFFECT OF USING DIFFERENT COAGULANT AGENT ON NUTRITIONAL VALUE OF WHITE CAMEL CHEESE

Rania F. A.* and Bhagiel T. B.

ABSTRACT

This study was conducted to evaluate the effect of different Coagulants (Moringa extract and animal rennet) with the addition of Calcium chloride on the quality of Storage Sudanese camel cheese. Raw milk was obtained from Bakheet farm in Omdurman, pasteurized and three treatments were made, Camel cheese was processed and stored at room temperature for up to 3 months. Physicochemical, microbiological and consumer acceptability indices were determined at 0, 1, 2 and 3 months post processing using, standard analytical procedures. Chemical composition of Moringa cheese had recorded the highest nutritional values 26.33%, 23.28% and 5.60% for Protein, fat and ash respectively. While, rennet sample recorded the lowest nutritional values 24.45%, 20.18% and 4.17% for Protein, fat and ash respectively. Irrespective of consumer acceptability. However Moringa cheese obtained the lowest overall acceptability score. Generally, chemical composition such as protein content, fat content, ash content, total solids and pH, were decreased as storage period increased. While, acidity increased as storage period progressed.

Keywords: Camel milk, Moringa extraction, Animal rennet Camel’s cheese, Starter culture, Sensory evaluation.